2. In a small saucepan: add the sugar with the water and heat just enough to melt the sugar. Once it has cooled, add it to the milk.

3. Chop the chocolate into small pieces and melt using a bain marie or in the saucepan if you have an induction hob.

4. Slowly begin to add the milk stirring all the time, the texture of the chocolate will change and it may seem as though it is seizing up, continue stirring and adding milk a little at a time and it will return to a glossy smooth mixture.

Erik is one our three Divine Chocolateers. When he's not running workshops, he loves to try out new recipes in the kitchen. His favourite flavour is the Divine 38% Milk Chocolate with Toffee and Sea Salt.